Warm scallop salad with lime and cilantro

This salad takes its flavors from the popular Latin American appetizer ceviche, a dish made with fish "cooked" in a marinade of lime juice, onions, tomatoes, and peppers. Here the fish is cooked conventionally with those ingredients. Accompany this main dish salad with pita bread.

Heat the oil in a large skillet over medium heat. Add the onion and jalapeño; cook, stirring constantly, for 2 minutes. Add the scallops and continue stirring gently for about 3 minutes or until cooked through.

Stir in the remaining ingredients, except the watercress, and remove from the heat.

Arrange the watercress on each of 4 plates and top with the warm salad.

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